That more than a dozen pesticides still widely used on U.S. farms are banned in Europe.

Source: “Pesticides banned in Europe,” Pesticide News 89, September 2010

The findings of this careful study point directly at Salmonella contamination in the conventional feed supply as a major cause of Salmonella contamination in conventional broiler chicken operations. The likely source of Salmonella in conventional broiler feed is animal byproducts that are not fully pasteurized. As a food safety precaution, the National Organic Program rule prohibits the addition if animal byproducts to organic broiler feed.

For more information, be sure to sign up for our monthly newsletter where this study will be discussed more in depth.

Source: Alali, W. et al., “Prevalence and Distribution of Salmonella in Organic and Conventional Broiler Poultry Farms,” Foodborne Pathogens and Disease, Vol. 7, No. 11, 2010, pages 1363-1371

Last week I made a vegetarian chili in the crock pot.  And a few days later I threw together this rustic chicken dish.  It turned out way better than I ever would have dreamed.

Enjoy!

INGREDIENTS

1 medium onion – coarsely chopped

1 red bell pepper – coarsely chopped

1 yellow bell pepper – coarsely chopped

1 package button or baby bella mushrooms – halved

1 bundle rainbow swiss chard – coarsely chopped

1 tablespoon olive oil

2 teaspoons salt

½ teaspoon pepper

1 teaspoon ground red pepper

1 teaspoon dried oregano

½ teaspoon dried basil

1 28 oz can of diced organic tomatoes

6 organic chicken thighs  Breasts will also work but I found that the thighs became so tender and delicious.  Boneless makes it simple but you can use bone-in if it’s what you have.

DIRECTIONS

Chop and toss all vegetables into the crock pot.  Drizzle with a tablespoon of olive oil and toss in the salt, pepper and remaining seasonings.  Lay the chicken on top and pour the can of tomatoes over the top.

Put the lid on and cook on high for 4 hours, stirring occasionally in the last hour.

Serve over a bed of brown rice or, for a 5 minute solution just before you eat, some hot polenta.  Sprinkle with parmesan cheese and enjoy!

For more recipes, visit www.SaraSnow.com

Bergamont oranges are beautiful little oranges with an interesting shape – they tend to be pear shaped or round with “nipples” on the end.  They are quite sour but can be a delicious enhancement to any recipe.  Bergamot oranges are most famous for their use as a flavoring in Earl Grey tea.

As always, choose organic ingredients whenever possible, especially for the fruits in this fruit pizza.

INGREDIENTS

• 2 eggs
• 1 tablespoon fresh grated orange peel
• 1/2 cup sugar
• 1/2 cup orange juice
• 2 tablespoons butter
• 1 peach – sliced
• 5 figs – sliced
• ¼ cup currants (dried or fresh)
• 1 cup fresh raspberries
• 1 tablespoon sugar
• Fresh bergamot orange peel twists or gratings
• 1/2 cup butter (one stick) – softened
• 3 cups graham cracker crumbs
• 1 tablespoon dried grated orange peel

TO MAKE THE ORANGE CURD

In a bowl, beat 2 eggs then pour into a medium sized saucepan with 1 tablespoon fresh grated orange peel and ½ cup sugar.  Stir rapidly over medium heat for 3 minutes.  Add ½ cup fresh orange juice and 2 tablespoons butter and cook about 3-5 minutes more, stirring frequently.  Pour into a bowl and allow to cool.

TO MAKE THE GRAHAM CRACKER CRUST

Stir together ½ cup of butter, 3 cups of graham cracker crumbs and 1 tablespoon of dried grated orange peel.  Press onto a pizza stone or into a shallow pie pan.  Bake at 425 for 5 minutes before topping.

TO ASSEMBLE THE PIZZA

Spread the orange curd evenly over the crust.  Top with decoratively placed peach and fig slices, currants and raspberries.  Sprinkle evenly with remaining sugar and bergamot orange peel then place under the broiler for 5 minutes.

Enjoy with a cup of Earl Grey (bergamot flavored!) tea.

For more recipes, visit www.SaraSnow.com

Called “Raspberry Fool” because it’s so easy even a fool can make it, this is the perfect ‘in a flash’ dessert to show your Valentines how much you love them!  And the color makes it a shoe in for Cupid’s holiday.

This recipe is fantastic with fresh, local organic raspberries and mint but frozen berries work just as well when not in season.

INGREDIENTS

3 cups raspberries

¼ cup Cointreau or other orange liqueur

5 tablespoons agave nectar (divided)

6 mint leaves (plus additional for garnish)

12 oz (1 ½ cup) organic heavy whipping cream

1 teaspoon pure vanilla extract

4 lemon peel twists

DIRECTIONS

Using a food processor, puree raspberries with the Cointreau, 3 tablespoons of agave nectar and 6 mint leaves.  Continue pulsing until smooth and consistent.

In a mixing bowl, using an electric mixer, beat cream, vanilla and remaining 2 tablespoons agave nectar until the cream thickens and firm peaks are formed.

Divide the whip cream among four glasses or bowl.  Gently fold into each 1 teaspoon of the raspberry mixture.  Be careful not to over stir as you want it to appear to be swirled rather than mixed.

Spoon the remaining raspberry puree over the top.  Top each with 1 or 2 mint leaves and a lemon peel twist.

For more recipes visit SaraSnow.com

Valentine’s Day is synonymous with chocolate. Whether served in truffles, chocolate cake, brownies, cookies, or the traditional chocolate bar, sharing the sweet treat has been a way to ‘show your love,’ throughout time. What’s great about this tradition, is that dark, organic chocolate , while not only delicious, has been shown to offer a multitude of health benefits (not to mention that organic cocoa agricultural practices and more sustainable for the environment than conventional cocoa growing).

What qualifies chocolate as “organic?” To wear an organic certified label, cocoa must have been grown sustainably, without the use of toxic chemicals, fertilizers or pesticides in a way that promotes biodiversity and plant health. Cocoa plants must not be genetically modified in any way, and must be managed in a way that restores, maintains and enhances soil health and ecosystem integrity. Ideally, cocoa will be sourced using fair trade practices, which ensures that cocoa growers are paid a fair price for their crops, and high social and environmental standards are upheld.

When eaten in moderation, organic dark chocolate can contribute to heart health, suppress chronic cough, add much-needed magnesium to the diet and help control blood sugar. Some say that organic dark chocolate is a “superfood,” as it has been shown to regulate blood pressure, reduce stress levels, improve blood circulation, lower cholesterol, boost immunity, provide a host of powerful antioxidants, act as an anti-depressant, and provide endorphins, which results in the feeling of pleasure and happiness. Who knew?!

There are a multitude of ways to enjoy organic chocolate, and get your dose of the powerful health benefits this “superfood” offers. While eating a high percentage dark chocolate bar may be one of the easiest ways to enjoy organic chocolate, it can also be melted and drizzled on desserts, used in baking, coated on nuts or dried fruit, or mixed in your favorite trail mix. Other ways to savor delicious organic chocolate include in ice cream or shakes, chocolate chips or even in raw form. The opportunities are endless!

No matter how you eat it, the benefits are clear – organic dark chocolate is a nutritional powerhouse that is not only good for your soul, but an environmentally sustainable way to show someone special you care. This Valentine’s Day, choose organic!

As always, use organic ingredients whenever possible.

You can make the chili vegetarian by omitting the chicken breast and using vegetable stock in place of the 6 cups of water.

INGREDIENTS

2 cups dried cannellini, great northern or navy beans

2 strips kombu (optional)

2 chicken breasts – on the bone

6 cups water

2 small onion – diced

4 cloves garlic – diced

1 jalapeno pepper – finely chopped

2 teaspoons salt

½ teaspoon pepper

½ cumin

1 red bell pepper – chopped

2 stalks celery – chopped

1 zucchini – chopped

hot sauce to taste

DIRECTIONS

Cover beans with water, add in kombu and bring to a boil.  Turn off the heat and let the beans sit for 1 to 2 hours.

In a soup pot bring 6 cups of water to a boil with the chicken breasts.  Cook the chicken for 20 minutes then fish out and set on plate to cool.

While the chicken cooks coat a sauté pan with olive oil and sauté the onion, garlic and jalapeno pepper.

After pulling the chicken out, add the sautéed vegetables to the chicken stock along with 2 teaspoons of salt, a ½ teaspoon ground black pepper and cumin.

Strain the beans, reserving the liquid, and add the beans to the pot.

Once the chicken is cool, remove from the bone and shred into bite sized pieces then add it back into the soup.

Bring to a boil then simmer on low for 1 hour.

Add the remaining vegetables and season with additional salt, pepper and hot sauce then simmer for 20-30 minutes.

Serve hot with a sprinkling of sharp cheddar cheese.

For more recipes, visit SaraSnow.com

Below is The Organic Center’s official response from our Chief Scientist, Dr. Chuck Benbrook:

The Organic Center was encouraged by the in-depth analysis the USDA conducted of the environmental and economic impacts of Roundup Ready (RR) alfalfa. The results of this analysis are reported in the 2,300 page Final Environmental Impact Assessment (FEIS) released by USDA in December, 2010.

George Siemon, a member of the Center’s board, and the Center’s Chief Scientist participated in the USDA-convened working group that explored the essential components of coexistence in the event of USDA deregulation of RR alfalfa. We were encouraged by progress made by the working group in agreeing on some of the core elements of a meaningful coexistence scheme that respects the rights — and choices — of all farmers and consumers.

The USDA’s deregulation decision is disappointing because it fails to address the many serious problems documented in the FEIS. Moving forward with the unrestricted planting of RR alfalfa is an unnecessary gamble and threatens the purity of the nation’s alfalfa seed and germplasm supply. The USDA’s decision ignores impacts documented in its own analysis and undermines progress made by the working group in defining needed policies and strategies to achieve coexistence.

Unrestricted approval of RR alfalfa will assure a continued role for the courts and litigation in sorting out whether biotechnology companies can abridge the rights and undermine the income of farmers producing for markets wishing to avoid genetically engineered (GE) foods. It remains to be seen whether a meaningful coexistence framework can be put in place in the U.S. This decision by USDA passes up a key opportunity to take some first steps in that direction.

It’s no secret that I love soups.  They’re easy to make, healthy and delicious.  At least once a week in the colder months I make a big pot of soup that we enjoy for days.

For this vegetarian soup, any mix of beans will work.  Try navy bens, lentils, pintos and others.

As always, use organic ingredients as much as possible in this recipe.

INGREDIENTS

2 cups mixed beans

¼ cup barley

1 quart chicken broth

1 quart water

2 strips kombu (sea vegetable)

1 onion

2 cloves garlic

2 potatoes

4 carrots

4 stalks celery

2 tomatoes

2 tablespoons tomato paste

2 teaspoons salt

1 teaspoon dried basil

½ teaspoon dried oregano

2 bay leaves

½ teaspoon cayenne pepper

Optional: soak beans overnight

Place beans, barley, broth, water and kombu in a pot and bring to a boil.  Boil for 10 minutes then turn off the heat and let the beans sit for 30 minutes to an hour.

Turn the heat back on.  Add the remaining ingredients and bring the pot to a boil.  Reduce heat to a simmer and allow the soup to cook for an hour or two.

Serve sprinkled with parmesan cheese and accompanied by crusty bread and a salad.

As always, use organic ingredients whenever possible.

INGREDIENTS

4 Tablespoons unsalted butter, room temperature

1 cup non-fat greek yogurt

¼ cup granulated sugar

1 large egg – separated

½ teaspoon pure vanilla extract

1 cup oat flour

½ teaspoon arrowroot powder (this will help replace the gluten otherwise found in wheat flour)

¼ teaspoon cardamom

1/8 teaspoon cloves

1/8 teaspoon salt

½ cup almonds – chopped

¼ cup sunflower seeds – chopped

¼ cup flax seeds

½ cup shredded coconut

DIRECTIONS

Preheat your oven to 350 degrees F, and line two cookie sheets with parchment paper.

Using a food processor or spice grinder, quickly pulse to chop the almonds and sunflower seeds.  You can do the same to the coconut if you’ve bought it in large flakes.

Using an electric mixer, cream together the butter and sugar until light and fluffy.  And the egg yolk and vanilla extract and beat until well combined.

In a separate bowl, mix together the flour, cardamom, cloves, and salt. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture and beat until just combined.

If your batter is too soft to roll, wrap in wax paper and refrigerate for about 30 minutes or pop in the freezer for 10.

In a small bowl, whisk the egg white until frothy and on a plate, mix together the nuts and coconut.

Using the firm dough, roll into 1-inch balls and first dip each in the egg white, and then roll in the nuts. Once placed on the papered baking sheet, use your thumb to make an indentation in the middle of each cookie.

If you’re planning to serve the cookies right away, you can put the jam in the middle before baking.  Otherwise, bake as is and fill with jam just before serving.

Bake for 15-20 minutes, or until the cookies have set and the nuts have started to brown. Remove from oven and transfer to a wire cooling rack.

Makes 2 dozen.

Tip:  Try using a variety of jams.  Strawberry and raspberry and delicious and festive, but fig and orange marmalade are also a treat.

For more recipes, visit www.SaraSnow.com